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Tag Archives: cilantro

Many margs are far too sweet with their added artificial lime flavoring or too much fake sugar. A good margarita should be light, refreshing and fresh. This recipe not only gives homage to an authentic margarita but it has the perfect hint of cilantro and jalapeno for a fresh and spicy kick.

INGREDIENTS

1 lime wedge

1 to 3 thin slices jalapeno (stemmed, seeded, sliced lengthwise)

2 cilantro sprigs

1 1/2 oz. blanco tequila

1 oz. fresh lime juice

1 oz. Countreau

1/2 oz. agave syrup or simple syrup

6 to 10 ice cubes

PREPARATION

Muddle jalapeno and one of the cilantro sprigs. Add the tequila, lime juice, Cointreau, agave, and ice. Cover and shake.

Run the lime wedge around the edge of the rim and dip in salt (or spicy salt.)

This corn soufflé pie is a perfect addition to your Thanksgiving feast and is sure to please any dinner crowd! Enjoy the fresh taste of herbs and veggies grown right in your AeroGarden. Learn how to make it below!

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

YIELD

Makes 4 servings

INGREDIENTS

Salad

4 ounces bean thread noodles (cellophane noodles)*

4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)

1 cup bean sprouts

1 cup matchstick-size strips seeded peeled cucumber

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

1/4 cup chopped roasted salted peanuts

2 tablespoons finely shredded carrot

1/3 cup water

1/4 cup Thai fish sauce (nam pla)*

3 tablespoons sugar

2 tablespoons fresh lime juice

1 garlic clove, minced

1 teaspoon minced serrano chili

1 teaspoon chili-garlic sauce*

Scallops

1 pound sea scallops

1/2 teaspoon sugar

2 tablespoons vegetable oil

2 shallots, thinly sliced

1 tablespoon finely chopped lemongrass*

1 large garlic clove, chopped

PREPARATION

For salad:

Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).

Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.